Thursday, May 20, 2010

Legend has it that back in the days of pre-Columbian Mexico, the meat bobbing in a broth of giant lime-slaked kernels of pozole (better known here as hominy) was of, let's just say, a rather intimately known species on the planet. I am neither an anthropologist nor archeologist, but after researching some pozole recipes, the general consensus is that this amazingly flavored soupy stew has more recently been traditionally prepared with pork. Well, a ham hock doesn't have any better appeal to me than leg of Uncle Waldo. In fact, the last time I prepared a pork meal was probably just about the time of the Spanish conquest of Mesoamerica. I did not, however, want to be cheated out of what all the raving pozole fuss was about that I'd been reading over the last few years.

I can now enthusiastically gush with the rest of you. This recipe is the very sloppy, gut-bursting result of too much tinkering over the past two days. A meat-free diet does not necessarily mean you won't have a big mess to clean up in the kitchen (I had so much vegetable debris that I could have sold it by the bale for compost), but it does mean that with some relatively easy engineering, you can eat well without missing out on good flavor and health. And I'm not pulling anyone's leg.

In a very large saucepan over medium-low heat, cook tomatillos in broth until they are soft (about 15 minutes). Remove from heat and allow to cool slightly before transferring to a blender container. Carefully secure cover to prevent spattering, and blend to liquefy tomatillos. Return contents to saucepan, then stir in ground pepitas. Reserve on back burner on the very lowest heat, just enough to keep it warm.

This warm-as-sunshine recipe is going to lovely Lisa, hosting May's Mexican-inspired No Croutons Required, the popular and long-running vegetarian event co-founded by Lisa of Lisa's Kitchen and Jacqueline of Tinned Tomatoes, featuring salad and soups attuned to different monthly themes. Lisa will have the round-up online in a few days, including an opportunity to vote for your favorite recipe.

(Final Note: Thanks to everyone for your well wishes as I recover from dental surgery. Please bear with me while I continue to juggle receipt and compilation of PPN recipes due tomorrow evening for round-up #164, in addition to welcoming your MLLA dishes. If I haven't yet visited your blogs to acknowledge and thank you for your contributions, please know that I'm just a day or two away from doing so. I must say that this month has been especially tormenting: all these gorgeous foods parading in front of my face, and I am relegated to pudding for the last week. You think you want to eat pudding all the time, until you have to. ; D)

Excellent NCR entry! I can tell this month is going to be an extra delicious round up.

I had the real (porky) deal back in college once and really loved it. I created a vegetarian version last year, and when I was researching I ran into a lot of different versions, like you did. It is still a mystery to me what rules apply to making posole other than the hominy, and well, pork.. but who needs rules anyway? Your version is breathtaking!

The Noodles is not a modern food item it is eaten from 4000 years ago in China and then it is slowly spread to Northern America and rest of the world. At first Noodles were made only by millets. In Northern America Noodles are made by Wheat & Rice. The communication develops all people made Noodles as per their taste with using items like Wheat, Rice, Millets etc.

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I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.